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These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
Move your oven rack to the center position and preheat the oven to 400°F. Line muffin pans with 12 paper liners. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.
In medium bowl, whisk together the melted butter, yogurt, vanilla, zest, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well of dry ingredients and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.
Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!